Persian Big Apple Treats | Made by Angie with saffron, pistachios, rosewater and a big dollop of friendship!

Apple puff pastry with pistachio saffron rosewater and friendship

Hi everyone! As part of the continuing series of guest posts scheduled while I’m off on my excellent adventures in Iran, this post is by the lovely, artistic and witty Angie of the Novice Gardener. Angie does everything beautifully – cooking, gardening, baking, writing, blogging, guest blogging — with an offhanded and effortless enchantment and a vibrant sense of infectious excitement. She also throws awesome and rowdy Fiesta Friday Parties. (If you are a food blogger, you should RSVP a resounding yes to the next one!) And in the same vein of just being an awesome person, she generously insisted on creating a Persian inspired recipe specifically for Fig & Quince! How did I get so lucky? I’m stunned by the beauty of these treats she’s made and beyond touched by the beautiful gesture of her friendship. Now let’s go and nibble daintily this charming and delicious morsel and treat!

Persian Big Apple Treats | by the divine Angie of The Novice Gardener

She’s a little bit Iran, she’s a little bit NY. That’s Azita, Iranian born, Brooklyn bred. By the time you read this, she will already be in Iran, fulfilling a life-long dream of traveling back to a place where it all began for her. Good grief, that sounds too serious, but anybody who reads her blog knows that Iran runs deep in her veins. My thought on hearing the news was very much like how I felt when a close friend found her dream job in a far-away place. I was excited and happy for her, yet sad that I wouldn’t be able to see or talk to her anytime I wanted to. Thankfully, with the internet and Skype, the distance was made shorter. I expect the same will be the case with Azita. I expect that she will stay in touch and keep us abreast with all the merriment she’ll be having. I have a feeling she’ll have the time of her life.muffin pan for Persian big apple puffs pastry pistachio saffron rosewater friendship dessert Iran NY

She is saying she’ll be staying for about 2 months, give or take, more or less, approximately. Is there a catch? I’m thinking there’s a chance she might like to extend her stay. I’m thinking that 2 months can possibly stretch into 3, maybe 4. I’m thinking there’s a likelihood that she will forget about us. I’m thinking there is a need to remind her that there are people waiting for her here, in her other home.

And I’m thinking we need to send her off in style. So, I’m sending her off with these special treats that doubly serves as a reminder. I call them the Persian Big Apple Treats. It’s a little bit Iran, it’s a little bit NY, just like Azita. Persian because of the saffron and pistachios and rose water and NY because of the apples.

the batter for Apple puff pastry with pistachio saffron rosewater and friendship

Apple pastry with pistachios, saffron and rosewater. YUM!

And I’m thinking let’s not say good-bye, let’s say instead, au revoir. Au revoir, Azita! Until we meet again!

Persian Big Apple Treats 
(Made specifically for Azita) | [Editor’s Note: What a touching honor! How lucky am I!]

Ingredients graphic icon illustration black and white

  • 2 apples, peeled and diced (about 2 cups)
  • 1/4 cup sugar (or more, if you prefer sweeter)
  • 1 tbsp. all-purpose flour
  • 1/4 tsp. ground cardamom
  • A generous pinch of saffron threads
  • 2 tsp. rose water
  • 1/3 cup chopped pistachios
  • 1 sheet (9 x 9 inch) frozen puff pastry, thawed

the batter for Apple puff pastry with pistachio saffron rosewater and friendship

Direction graphic icon illustration black and white

  1. In a saucepan, over medium-high heat, cook the apples until they are cooked but not mushy.
  2. Mix the sugar with the flour and cardamom. Sprinkle over apples and stir to mix thoroughly.
  3. Add saffron threads and rose water and continue to cook until sauce is thickened.
  4. Remove from heat and set aside to cool
5. On a lightly floured surface, roll pastry with a pin to make it thinner (about 12 x 12 inches)
  5. Cut pastry into 3 x 3 inch squares. You will get 16 squares.
  6. Fit the squares into mini muffin pan, pleating the corners so they will form a cup. You can clip the corners for a more rounded shape.
  7. Bake in a 350°F oven for 10 minutes, just until pastry is cooked but not brown. If centers of “cups” puff up, just push them down with a small spoon.
  8. Fill each cup with 1 or 2 teaspoons of apple filling, sprinkle top with chopped pistachios and return to the oven for an additional 7-10 minutes, or until golden brown.

Thank you Angie joon for graciously allowing me to post one of your beautiful recipes!

Daffodil flower illustration icon graphic by Fig & Quince (Iranian food culture blog)

And you guys, don’t forget to keep in touch with me while I’m away via Facebook and Twitter. or Instagram. Miss you and I’m waiving hello all the way from Iran!

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51 thoughts on “Persian Big Apple Treats | Made by Angie with saffron, pistachios, rosewater and a big dollop of friendship!

  1. Reblogged this on The Novice Gardener and commented:
    I’m thinking many, many of you are missing Azita@Fig & Quince intensely right now. I’m thinking if you make these, you might be able to manage that feeling a little better. These are just like Azita. They’re a little bit Iran, a little bit NY.

  2. What an awesome recipe! And I am glad that you mentioned Angie in first few lines of your post which stopped me at your post :). Happy voyage to Iran, Azita! And yes, Angie is a magician with a golden touch! Loved these tarts :).
    Sonal

  3. Can’t wait to try these! Apples are at their peak here at the moment, so will be absolutely perfect for this recipe. 🙂 Thanks Angie… and Azita, I hope you’re having the most wonderful time exploring Iran!

  4. That’s right! I forgot Fall is now in full swing in Oz land. You must have apples coming out of your ears! I think what I’ve been eating this week are Ozzie Fuji apples. So sweet and perfectly crunchy! I hope you’ll give these a try! XOXO

  5. Lovely little parcels, and served with a big dollop of friendship makes it even more special. Is the rosewater more detectable by smell or does it have a flavor and if so, is it very sweet?

    • Only for you, Sue, I went ahead and tasted the rosewater. Have you ever accidentally ingested perfume? Don’t ask me how I knew, but that was what it tasted like. Not sweet at all, no taste, just “perfumey.” I’m guessing it’s used to add flavor and fragrance, very much like vanilla. I put very little in my apple filling, so the smell was very subtle.

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